Cherry Pie

Ingredients

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold, cubed
• 6 tablespoons ice water
• 5 cups fresh or frozen tart cherries, pitted
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten, for egg wash
• 1 tablespoon coarse sugar, for sprinkling

Method

1. 1

   In a large bowl, whisk together the flour, salt, and sugar for the crust.

2. 2

   Cut the cold butter into the flour mixture using a pastry cutter or your fingers until pea-sized crumbs form.

3. 3

   Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together.

4. 4

   Divide the dough into two disks, wrap in plastic, and refrigerate.

   1:00:00 · Chill dough
5. 5

   In a large bowl, combine the cherries, sugar, cornstarch, and salt, tossing to coat evenly.

6. 6

   Stir in the lemon juice and almond extract, then let the filling sit while you roll out the dough.

7. 7

   Preheat the oven to 400°F.

8. 8

   On a lightly floured surface, roll out one dough disk into a 12-inch circle and fit it into a 9-inch pie dish.

9. 9

   Pour the cherry filling into the crust and scatter the butter pieces evenly over the top.

10. 10

    Roll out the second dough disk and cut into 1-inch strips; weave the strips over the filling in a lattice pattern, trimming and crimping the edges.

11. 11

    Brush the lattice top with the beaten egg and sprinkle with coarse sugar.

12. 12

    Place the pie on a baking sheet and bake until the crust is golden and the filling bubbles thickly, about 45 to 55 minutes, tenting with foil if the edges brown too quickly.

    45:00 · Bake pie
13. 13

    Cool the pie completely on a wire rack before slicing to allow the filling to set.